MK New Pirates of the Caribbean-themed lounge

networkpro

networkpro

Well-Known Member
In the Parks
Yes
TheMaxRebo said:
"Options" is probably the wrong word - there could definitely be more diversity they would prefer ... if the debate is the options in MK aren't as strong as they could be, then I agree

Guess just the option to eat *something* was easily attainable including near immediate availability at the TS options including CRT and BOG at lunch time
Click to expand...

I believe that the root of this would be the shift in diet between the parks opening in the 1970' vs today. In the 70's, most diets were focused on protein, specifically beef and pork and fast food was still a novelty. Fruits and vegetables were an after thought so the culinary spaces were built to support that and have been modified over time to support a much different offering. More variety means more preparation and subsequently the use of preprocessed ingredients as from scratch takes even more time (think plastic cheese and mickey waffle batter from a jug). We wont even get into vegan/vegetarian/allergy logistical complications. Each of these deviations from the standard dietary baseline can equate to added cost which then is passed along to the customer either to each silo (least likely as what customer is going to accept a 30% surcharge on their specialty diet item) or across the whole offering (incrementally less shocking to the requestors as most items appear to have a similar point of sale cost to the "normal" ones).

Now this is all tangent to even the existence of a lounge with adult beverages inside the parks as they were never a consideration during the parks design. As to the question why this was added and not yet another tangent discussion on dining options, that should be in a different thread. We have a newly constructed lounge, lets not burn it down before we see what is actually delivered... not hanging out at a zoo tiger display wishing to see otters instead.
 
LSLS

LSLS

Well-Known Member
I stand by they need more capacity, BUT the one thing I will say is that comparing previous to now misses other important things. Kitchen equipment has shrunk, and techniques could have made things quicker. Along with dumbing down the menu (for lack of a better term). For example, if previously they hand-made their sandwiches, but now moved that process off site and now they are all premade, that would make things go MUCH faster despite losing a dining space. Basically, dropping quality helps them need less kitchen space. I wouldn't be shocked at all if you told me they added tables and made things more compact in existing spaces either.

Now, again, I do think more is needed. We've had numerous discussions about the lack of seating to eat and the lines (which doesn't include how awful things are at MK), but I do think more than just the number that were there vs now there doesn't entirely tell the story.
 
lazyboy97o

lazyboy97o

Well-Known Member
LSLS said:
I stand by they need more capacity, BUT the one thing I will say is that comparing previous to now misses other important things. Kitchen equipment has shrunk, and techniques could have made things quicker. Along with dumbing down the menu (for lack of a better term). For example, if previously they hand-made their sandwiches, but now moved that process off site and now they are all premade, that would make things go MUCH faster despite losing a dining space. Basically, dropping quality helps them need less kitchen space. I wouldn't be shocked at all if you told me they added tables and made things more compact in existing spaces either.

Now, again, I do think more is needed. We've had numerous discussions about the lack of seating to eat and the lines (which doesn't include how awful things are at MK), but I do think more than just the number that were there vs now there doesn't entirely tell the story.
Click to expand...
Even with things like centralized preparation, which isn’t new, the output of the kitchens did not more than double in efficiency. Nor are people eating twice as fast.

There is only so much additional seating you can squeeze into a dining room. Spaces are designed to hold a certain number of people. Adding more people means having to do things like make exit doors wider or add exits. You also have to maintain certain minimum spaces between tables. At approximately 15 SF per person, quick service restaurants are about as tight as can be before becoming standing room space.

These rationalizing of maybe this or that got a bit more efficient keep completely ignoring the scale involved.
 
donaldtoo

donaldtoo

Well-Known Member
IMG_1237.webp
 
Bocabear

Bocabear

Well-Known Member
Basil of Baker Street said:
Also let me add I would be in favor of more experiences like this if they are running quick service at full capacity. Better yet, convert at least 2 table service restaurants in MK into quick service to add throughput.
Click to expand...
There are not that many table service restaurants as it is in the MK...a total of 5, Tony's Town Square, Plaza Gardens, Be Our Guest, Skipper's Canteen, and Liberty Tree Tavern... I did not count the 2 Character Dining locations ( Crystal Palace and Cindy's Royal Table) as they are always booked and would make terrible QS locations. There are multiple QS locations around the park that are always seasonal or closed...reopening these would add some capacity...and whatever else they are building with the new expansions... I would think the Car Parts Mountain area would have a QS, and Villain's should also have a QS...they are seriously missing the boat of they do not do a Character Dining location for the Villains.... Seriously.
 
Basil of Baker Street

Basil of Baker Street

Well-Known Member
Bocabear said:
There are not that many table service restaurants as it is in the MK...a total of 5, Tony's Town Square, Plaza Gardens, Be Our Guest, Skipper's Canteen, and Liberty Tree Tavern... I did not count the 2 Character Dining locations ( Crystal Palace and Cindy's Royal Table) as they are always booked and would make terrible QS locations. There are multiple QS locations around the park that are always seasonal or closed...reopening these would add some capacity...and whatever else they are building with the new expansions... I would think the Car Parts Mountain area would have a QS, and Villain's should also have a QS...they are seriously missing the boat of they do not do a Character Dining location for the Villains.... Seriously.
Click to expand...
Yes exactly. That's why I said run QS at full capacity OR turn a TS to QS.
 
Bocabear

Bocabear

Well-Known Member
I don't think they care about the dining capacity at all though...or they would not have any shuttered venues in any of the parks... Tomorrowland Terrace is actually a huge capacity dining area... Back in the 70s it was actually air conditioned.... not sure how they did it, but it was pretty amazing....
 
TrainsOfDisney

TrainsOfDisney

Well-Known Member
Bocabear said:
Back in the 70s it was actually air conditioned.... not sure how they did it, but it was pretty amazing....
Click to expand...
Still is! I stood in that walkway to rescue myself from the humidity this summer.

They should at least be using that space the way they use the Odyssey space at Epcot. Purchase light snacks, sit down, listen to a piano player, etc.

Can’t believe people disagreed it’s bad show to have that space closed off.
 

Register on WDWMAGIC. This sidebar will go away, and you'll see fewer ads.

Back
Top Bottom